Meat Quality of Chicken Breast Subjected to Different Thawing Methods

All treatments additives were significantly (p < 0.05) decrease TBARS values of ground chicken meat (breast & thigh) after day 4 of storage time compared to the

The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound

All treatments additives were significantly (p < 0.05) decrease TBARS values of ground chicken meat (breast & thigh) after day 4 of storage time compared to the

The PSE meat promoted more water liberation during the thawing, leading to a misinterpretation of the Brazilian legislation in relation to the limit of the amount of

The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE

A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to

For the thigh meat of the chicken of the different genetic groups and gender, interaction (P<0.05) between these factors for the physicochemical parameters, final pH

Among the evaluated foods, those that contributed the least to the tertile of better quality of the diet were meat or chicken and whole foods, as they had a lower frequency